5 Ingredient Lemon Blueberry Yogurt Cake (Gluten Free)
This dessert will definitely impress your guests with its creamy texture and bursting flavors. Its even got a decent does of protein in each slice thanks to the Greek yogurt!
The beauty of this recipe is that it takes 5 minutes to mix together. You can also use any berries you have on hand for the mix in, like strawberries, blackberries, etc. Just make sure they are completely dry.
I also prefer to use sweetened condensed COCONUT milk, but you can use regular full fat sweetened condensed milk too here! For the tapioca starch, you can sub in cornstarch, arrowroot powder or all purpose flour.
If you like this cake, you will love my 3 Ingredient Greek Yogurt Cake! That cake has no added sugar, is also gluten free and uses eggs in place of the sweetened condensed milk. It has a different texture and less sweetness but seems to be fan favorite!
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5 Ingredient Lemon Blueberry Yogurt Cake
Equipment
Ingredients
- 1¾ cups Greek yogurt
- 1 cup sweetened condensed coconut milk
- 1 large lemon, zested + 1/2 juiced
- 5 tbs tapioca starch
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350℉. Line a 8×4 inch loaf pan with parchment paper. Make sure you wash and dry your fruit well!
- In a large bowl, whisk together the yogurt, sweetened condensed milk, zest and lemon juice until smooth. Sift in the tapioca starch and mix until no lumps remain. Lastly fold in the blueberries. Transfer the batter to your pan and bake for 50-55 minutes and golden brown on the edges. If the cake is still jiggly in the middle, its okay – it will set in the fridge.
- Allow to cool in the pan for about an hour (cake will sink in). Transfer to your fridge to set for at least 2 hours. Top with more berries to serve.
Notes
Nutrition
Looking for more?
Made it with regular condensed milk, added an egg and served with a blueberry compote. Was so delicious expect mine was a little bit rubbery? Not sure if it that was because of the egg or I over cooked it??? Thank you though
Hi Pip, I’m glad you liked the recipe overall. Its a custardy type of texture. It shouldnt be super rubbery though. Maybe try a less bake time. Every oven is different.
I made this recipe and it was phenomenal. I added One egg, but that is the only change I made in it. I saw your three ingredient cake recipe, but I really like this one however I’m looking to substitute something in place of the sweet condensed milk. What would my option be? I really don’t want all the sugar that goes with that condensed milk. But I do not want the eggyness of the three ingredient recipe.
Could I sub lactose free cream cheese in place of the condensed milk??
i’m sorry, just wanted to give honest feedback. I’ve made other recipes from the site and they’ve come out really good, but this one was just not for me. I did arrowroot powder and regular sweetened condensed milk. The texture looks like what’s in the picture, I just don’t care for the flavor at all. I know it’s supposed to be healthy, but it doesn’t really have any kind of sweetness to it, kind of disappointed I went out and bought the stuff for it. I know it’s literally lemon blueberry cake, but I like more flavors in my dessert than just the fruit, wouldn’t make again
Hi Wolf, I’m so sorry the recipe didnt work for you!
This cakes looks delicious and healthy. I’ve attempted it twice and it seems to stay runny. I see others have success. Any suggestions?
I would suggest adding more starch/flour to the recipe!